FISH TACO RECIPES
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blueislandgirl
Posts: 5
in Recipes
I AM LOOKING FOR A LOW FAT/LOW CARB FISH TACO RECIPES....THANKS!!!
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Replies
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I'm not the most recipe-oriented person. I tend to just toss a lot of things together and then forget to write them down, but here is basically what I do:
I like to grill or pan fry (with very minimal oil) tilapia that I have rubbed with a Mexican-style spice blend (chili powder, cumin, onion powder, garlic powder, a hint of cayenne pepper).
I break that up and put it in warmed corn tortillas. I typically top that with some shredded cabbage (that I have tossed with a bit of lime juice, salt and pepper), chopped tomato and/or some salsa and maybe some chopped avocado. I serve with a side of black beans.0 -
Not sure if this is low carb, but here is what I do:
tilapia fillets
egg whites
corn meal seasoned with salt, pepper, chili powder, cumin, onion powder, garlic powder
oil for frying (I use a non-stick pan and a light drizzle of extra virgin olive oil)
Place the tilapia in the egg wash and then place in the cornmeal. Coat and shake off the excess cornmeal. Place in oil, cook until done. I also made a yummy dip to go on them that I thought totally made the dish: a little greek yogurt mixed with roasted green chiles. Yum!0 -
oh how I LOVE good fish tacos. I love this thread0
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I want to keep an eye on this thread. I've been so wanting to try fish tacos.0
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I love fish tacos too. Here's how I make mine.
Bake 1 pound of talaphia (lightly salted and peppered) for about 15 minutes at 350 degrees.
Once that is done, I flake it apart.
In a skillet, I heat up some EVOO and toss in some green onions and cilantro and let that simmer. I add the flaked fish and cook for a few more min. Then I add cayenne pepper, cumin, black pepper and garlic salt to my liking.
To serve, just spoon in whole wheat tortillas, add a dash of salsa verde and sprinkle on some low-fat feta cheese. I also will add some fresh cilantro, tomatoes and onions on top too.
Very delish!0 -
Oriental fish taco's
Funny I made them last night.....
This was the fist time I made them and they were VERY non traditional. I had some mixed veggie stir fry that I had left over from the night before...
As far as the fish preparation....YUM!!!
Pat dry the Talapia and lightly coat it in corn starch (season corn starch with choice of spices, I used California garlic salt). Fry it in a bit of EVOO until there is a golden color (fish is cooked through). let it rest on a wire rack to drain or pat to remove excess oil.
I used flour tortillas placed fish in center, topped with stir fry and enjoyed.
I also kinda make things out of what I have...so I'm sure I will have another version of this before long
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I'm not the most recipe-oriented person. I tend to just toss a lot of things together and then forget to write them down, but here is basically what I do:
I like to grill or pan fry (with very minimal oil) tilapia that I have rubbed with a Mexican-style spice blend (chili powder, cumin, onion powder, garlic powder, a hint of cayenne pepper).
I break that up and put it in warmed corn tortillas. I typically top that with some shredded cabbage (that I have tossed with a bit of lime juice, salt and pepper), chopped tomato and/or some salsa and maybe some chopped avocado. I serve with a side of black beans.
That sounds.... Amazing. Never tried fish tacos, but I love fish (especially tilapia) so why not try it? Maybe I'll make it tonight. Thanks!0 -
Totally saving for later - thanks!0
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bump for later... thanks0
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FROM HUNGRY-GIRL.com
Grilled Go Fish! Soft Tacos
PER SERVING (2 tacos, 1/2 of recipe): 273 calories, 5.75g fat, 330mg sodium, 30g carbs, 5g fiber, 5g sugars, 27g protein -- POINTS® value 5*
We LOVE these things and DEFINITELY recommend going for the optional fruit salsa topping. Mmmmm!
Ingredients:
For Tacos
2 tbsp. lime juice
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. chili powder
1/8 tsp. salt
Two 4-oz. raw tilapia fillets (or other flaky white fish)
Four 6-inch corn tortillas
1 cup shredded cabbage or dry coleslaw mix
1/4 cup chopped tomato
For Avocado Cream
2 tbsp. mashed avocado
2 tbsp. fat-free sour cream
1/2 tsp. lime juice
Dash garlic powder, or more to taste
Dash chili powder, or more to taste
Dash salt, or more to taste
Optional topping: fruity salsa
Directions:
Combine lime juice and spices for the tacos in a large bowl, and mix well. Add fillets and evenly cover both sides of each with seasoned lime juice. Let marinate in the fridge for at least 5 minutes.
Meanwhile, combine all ingredients for avocado cream in a small bowl and mix well. Refrigerate until ready to serve.
Spray a grill or grill pan with nonstick spray and bring to medium heat. Grill fish for 5 minutes, and then very carefully flip. Grill for 3 more minutes, or until cooked through. Set aside.
Heat tortillas on the grill or grill pan until warm and just slightly toasted, about 1 minute per side. Plate and spread evenly with avocado cream. Break fish into pieces and evenly divide among tortillas. Top with cabbage, tomatoes and, if you like, some fruity salsa. Fold and enjoy!
MAKES 2 SERVINGS0 -
bump0
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I am SO bad at recipes, because I usually take them and alter them until I get to my preferred yumminess level.
Here is what I do for mine!
For the fish
I mix together chipotle or cayenne pepper, garlic powder, cumin, cajun spice and rub onto 1-inch pieces of tilapia, halibut, or red snapper.
Heat a pan until it is SMOKING hot, and add a small amount of olive or coconut oil. Seer the fish on each side for about two minutes to blacken.
For salsa
Add 1 cup orange juice, 2 cloves garlic, and 1/4 cup olive oil to blender. Heat 8-10 dried poblano or whatever kind of chiles in a dry pan for about a minute on each side. Remove seeds, tear into pieces, and add to blender. Add salt and pepper, and purree until fairly smooth. Add mixture to a sautee pan and cook until dark red and thickened.
For sour cream:
Mix the juice of 1 lime, chopped cilantro, and the zest of 1 lime to about a half cup of sour cream (i use full fat but any works)
I top them with cabbage (so much better than lettuce on tacos), tomato, and queso fresco, all on corn tortillas heated in the oven.
LOL sorry I don't have a recipe OR nutritional facts.
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bump:flowerforyou:0
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This is one of my favorite meals EVER
Fiery Fish Tacos
Ingredients
* 1 cup corn
* 1/2 cup diced red onion
* 1 cup peeled, chopped jicama
* 1/2 cup diced red bell pepper
* 1 cup fresh cilantro leaves, finely chopped
* 1 lime, zested and juiced
* 2 tablespoons sour cream
* 2 tablespoons cayenne pepper
* 1 tablespoon ground black pepper
* 2 tablespoons salt
* 6 (4 ounce) fillets tilapia
* 2 tablespoons olive oil
* 12 corn tortillas, warmed
Directions
1. Preheat grill for high heat.
2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
4. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
I use a grill pan instead of a grill, use light sour cream, and instead of using corn tortillas I just put the fish/salsa over a bed of quinoa. I also add avocado and tomatoes to the salsa. YUM0 -
bump0
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FROM HUNGRY-GIRL.com
Grilled Go Fish! Soft Tacos
PER SERVING (2 tacos, 1/2 of recipe): 273 calories, 5.75g fat, 330mg sodium, 30g carbs, 5g fiber, 5g sugars, 27g protein -- POINTS® value 5*
We LOVE these things and DEFINITELY recommend going for the optional fruit salsa topping. Mmmmm!
Ingredients:
For Tacos
2 tbsp. lime juice
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. chili powder
1/8 tsp. salt
Two 4-oz. raw tilapia fillets (or other flaky white fish)
Four 6-inch corn tortillas
1 cup shredded cabbage or dry coleslaw mix
1/4 cup chopped tomato
For Avocado Cream
2 tbsp. mashed avocado
2 tbsp. fat-free sour cream
1/2 tsp. lime juice
Dash garlic powder, or more to taste
Dash chili powder, or more to taste
Dash salt, or more to taste
Optional topping: fruity salsa
Directions:
Combine lime juice and spices for the tacos in a large bowl, and mix well. Add fillets and evenly cover both sides of each with seasoned lime juice. Let marinate in the fridge for at least 5 minutes.
Meanwhile, combine all ingredients for avocado cream in a small bowl and mix well. Refrigerate until ready to serve.
Spray a grill or grill pan with nonstick spray and bring to medium heat. Grill fish for 5 minutes, and then very carefully flip. Grill for 3 more minutes, or until cooked through. Set aside.
Heat tortillas on the grill or grill pan until warm and just slightly toasted, about 1 minute per side. Plate and spread evenly with avocado cream. Break fish into pieces and evenly divide among tortillas. Top with cabbage, tomatoes and, if you like, some fruity salsa. Fold and enjoy!
MAKES 2 SERVINGS
I made these last weekend, WONDERFUL!0 -
FROM HUNGRY-GIRL.com
Grilled Go Fish! Soft Tacos
PER SERVING (2 tacos, 1/2 of recipe): 273 calories, 5.75g fat, 330mg sodium, 30g carbs, 5g fiber, 5g sugars, 27g protein -- POINTS® value 5*
We LOVE these things and DEFINITELY recommend going for the optional fruit salsa topping. Mmmmm!
Ingredients:
For Tacos
2 tbsp. lime juice
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. chili powder
1/8 tsp. salt
Two 4-oz. raw tilapia fillets (or other flaky white fish)
Four 6-inch corn tortillas
1 cup shredded cabbage or dry coleslaw mix
1/4 cup chopped tomato
For Avocado Cream
2 tbsp. mashed avocado
2 tbsp. fat-free sour cream
1/2 tsp. lime juice
Dash garlic powder, or more to taste
Dash chili powder, or more to taste
Dash salt, or more to taste
Optional topping: fruity salsa
Directions:
Combine lime juice and spices for the tacos in a large bowl, and mix well. Add fillets and evenly cover both sides of each with seasoned lime juice. Let marinate in the fridge for at least 5 minutes.
Meanwhile, combine all ingredients for avocado cream in a small bowl and mix well. Refrigerate until ready to serve.
Spray a grill or grill pan with nonstick spray and bring to medium heat. Grill fish for 5 minutes, and then very carefully flip. Grill for 3 more minutes, or until cooked through. Set aside.
Heat tortillas on the grill or grill pan until warm and just slightly toasted, about 1 minute per side. Plate and spread evenly with avocado cream. Break fish into pieces and evenly divide among tortillas. Top with cabbage, tomatoes and, if you like, some fruity salsa. Fold and enjoy!
MAKES 2 SERVINGS
I plan on making these this week!!0 -
:happy: bump....Love Love Love fish tacos...only had them once and Milestones and they were soooooooo good!0
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FROM HUNGRY-GIRL.com
Grilled Go Fish! Soft Tacos
PER SERVING (2 tacos, 1/2 of recipe): 273 calories, 5.75g fat, 330mg sodium, 30g carbs, 5g fiber, 5g sugars, 27g protein -- POINTS® value 5*
We LOVE these things and DEFINITELY recommend going for the optional fruit salsa topping. Mmmmm!
Ingredients:
For Tacos
2 tbsp. lime juice
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. chili powder
1/8 tsp. salt
Two 4-oz. raw tilapia fillets (or other flaky white fish)
Four 6-inch corn tortillas
1 cup shredded cabbage or dry coleslaw mix
1/4 cup chopped tomato
For Avocado Cream
2 tbsp. mashed avocado
2 tbsp. fat-free sour cream
1/2 tsp. lime juice
Dash garlic powder, or more to taste
Dash chili powder, or more to taste
Dash salt, or more to taste
Optional topping: fruity salsa
Directions:
Combine lime juice and spices for the tacos in a large bowl, and mix well. Add fillets and evenly cover both sides of each with seasoned lime juice. Let marinate in the fridge for at least 5 minutes.
Meanwhile, combine all ingredients for avocado cream in a small bowl and mix well. Refrigerate until ready to serve.
Spray a grill or grill pan with nonstick spray and bring to medium heat. Grill fish for 5 minutes, and then very carefully flip. Grill for 3 more minutes, or until cooked through. Set aside.
Heat tortillas on the grill or grill pan until warm and just slightly toasted, about 1 minute per side. Plate and spread evenly with avocado cream. Break fish into pieces and evenly divide among tortillas. Top with cabbage, tomatoes and, if you like, some fruity salsa. Fold and enjoy!
MAKES 2 SERVINGS
I put the previous receipe with the following one but used the spice for the meat from the following instead of the previous and I omitted the cabbage and tomato from the first receipe and used the following cilantro topping as well as the avacado stuff from the first. I doubled the first receipe and left the second the same but used only 5 and 8 wraps. So awesome! Hope that all makes sense!
Fiery Fish Tacos
Ingredients
* 1 cup corn
* 1/2 cup diced red onion
* 1 cup peeled, chopped jicama
* 1/2 cup diced red bell pepper
* 1 cup fresh cilantro leaves, finely chopped
* 1 lime, zested and juiced
* 2 tablespoons sour cream
* 2 tablespoons cayenne pepper
* 1 tablespoon ground black pepper
* 2 tablespoons salt
* 6 (4 ounce) fillets tilapia
* 2 tablespoons olive oil
* 12 corn tortillas, warmed0 -
i just had a fish taco at a mexican restaraunt....and IT WAS DELICIOUS! I just had to post that haha, but i didn't eat the corn tortilla. I have had some that were made with ahi ahi (don't know how its spelt) and homemade tartar sauce and the ahi ahi was so light and non fishy my dad swore up and down it was chicken haha0
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